Grilled Shrimp-And-Vegetable Kebabs

• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon Dijon mustard
• Juice from 1 wedge lemon
• 1/4 teaspoon garlic
• 1 teaspoon fresh chopped parsley
• 10 medium shrimp
• 1 small green pepper
• 1/4 medium onion
• 4 wooden skewers
• 10 cherry tomatoes
• 10 white button mushrooms
• 1/2 ear corn on cob (boiled or grilled)
• 1/8 teaspoon garlic powder

1. Preheat grill. In a bowl, whisk together olive oil, Dijon mustard, juice from lemon wedge, garlic and parsley; add shrimp. Chop green pepper and onion into kebab-size chunks. On wooden skewers, alternate shrimp with cherry tomatoes, onion and pepper chunks, and mushrooms. Grill over foil, flipping periodically, until shrimp turn pink on both sides, 6 to 8 minutes. Serve with corn on cob, sprinkled with garlic powder.

extravirgin olive oil, dijon mustard, lemon, garlic, parsley, shrimp, green pepper, onion, wooden skewers, tomatoes, white button mushrooms, corn, garlic

Taken from www.myrecipes.com/recipe/shrimp-vegetable-kebabs (may not work)